Pumpkin Meringue Pie Recipe
The pumpkin meringue pie is an easy mocrowaved dessert pie that can be baked for any occasion, especially halloween. The pumpkinmeringue pie is baked in microwaved pie shell and cooked with fresh pumpkin milk and custrad mix. Flavored with a medley of spices, it is topped with meringues and frozen before serving.
Ingredients
9 inch Microwaved Pie Shell (above)
2 eggs, separated
1 can (13 ounces) evaporated milk (about 1 2/3cups)
1 package (4 1/2 ounces) egg custard mix
1 can (16 ounces) pumpkin
1/4 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1/4 teaspoon cream of tartar
1/4 cup granulated sugar
Directions
Prepare and microwave pie shell.
Beat egg yolks in 2 1/2 quart casserole or bowl.
Beat in remain ing ingredients except egg whites, cream of ta tar and granulated sugar.
Microwave uncovered to boiling, 7 to 8 minutes, stirring every 2 min utes.
Pour into pie shell.
Beat egg whites and cream of tartar until foamy.
Beat in granulated sugar, 1 tablespoon at a time, until stiff peaks form.
Spread meringue around edge of pie.
Microwave uncovered until meringue is set, 1 1/2 to 2 minutes.
Refrigerate until set, at least 4 hours.
Beat egg yolks in 2 1/2 quart casserole or bowl.
Beat in remain ing ingredients except egg whites, cream of ta tar and granulated sugar.
Microwave uncovered to boiling, 7 to 8 minutes, stirring every 2 min utes.
Pour into pie shell.
Beat egg whites and cream of tartar until foamy.
Beat in granulated sugar, 1 tablespoon at a time, until stiff peaks form.
Spread meringue around edge of pie.
Microwave uncovered until meringue is set, 1 1/2 to 2 minutes.
Refrigerate until set, at least 4 hours.
